Dairy Nutritional Value



180 min
Serves 2


½ cup of thickened cream
Strawberries and blueberries
Icing sugar
3 tbsp castor sugar
1 tbspn boiled water
¾ tbspn gelatine
Mint leaves
60g dark chocolate


  1. Pour water in gelatine, leave to settle.
  2. In a small saucepan add cream and sugar. Stir on low heat.
  3. Add dark chocolate to cream and sugar. Stir on low heat till melted and smooth – do not boil.
  4. Stir gelatine into mixture.
  5. Lightly grease silicone heart moulds and pour mixture into moulds.
  6. Chill, covered, for 3 hours or overnight, until set.